BUSINESS BACKGROUND

SS15

High Way

-Famous food hunting place

-Accessible

The reasons for opening this

restaurant is because:

1. We want to promote Sabah food.

2. Sabah food is not famous in West Malaysia.

3. Of course, we want to earn profits.

Hoa Liao = Nice Recipe

Market Analysis

Population: 708 296 citizens

Customers consists of :

• Young adults

• Teenagers

• Workers

• families

• SABAH culture food is not implemented yet in ss15

subang jaya.

Our target market Customers’ background

Prime source for

earning our profits as

also being local

customers.

• for whoever enters our restaurant are limited to

all ages and all of this people they are able to

afford our daily meal.

Geographic Location

Facilities: institution,

residential area, SOHO and

business companies.

Competitor/ Rival

• Having 3 outlets

• Famous of its main dish

Strength

• Very spacious ( can chill

out)

• Pleasant environment

Weakness

• Expensive, ranging

from(rm9-16) per dish

• not strategically located as

not facing the main roads

• Newly open around

2014

• Instant buffet noodles

Strength

• With rm19.00 can

enjoy full meal with

free refillable drinks

Weakness

• Not a very healthy

meal

• Traditional Sarawak

noodle(kolok mee)

• One of the Fast growing

food and beverage

industries in Malaysia

Strength

• Having more than 10 outlet

• The menu is been set for

economic price(cheap cost)

• WIFI

Marketing

Strategies

RM

6.50

Sang Nyuk Mee (生肉面 in Chinese)

RM

6.50

Tuaran Mee (斗亚兰面 in Chinese)

SS 15 is often hard to find a parking.

Food Delivery Service

Therefore, to solve this problem, we provide:

-Give food sample. -Distribute Fliers.

Sales strategies:

-Post posters outside and inside our restaurant.

-use social media to promote our food.

MANAGEMENT STRATEGIES

Business Legal Structure

PARTNERSHIP

REASONS OF STARTING PARTNERSHIP

Easy and less expansive to set up.

Profits and losses can be shared between

partners.

Allows for greater flexibility in holiday and sick

leave.

JOB SCOPE OF MEMBERS

● Jeff Ong- Manager ● Weng Chuan- Supervisor

● Ng Hong Bin- Main Chef ● Sing Yew- Accountant

Number of Employees

Lower Level - 2 Cleaners

2 Waiters and Waitresses

Higher Level - 2 Chefs

FINANCIAL PLAN

We decided to contribute RM20,000

each person to start our business.

Total : RM20,000 x 4 = RM80,000

Total Capital = RM 80,000

• Rental Fee = RM4500

• Kitchen Equipment = RM15,000

• Renovation of shop = RM 10,000

• Advertising = RM 500

• Furniture = RM8,000

• Worker’s salary = RM 9,200

• Utility = RM 800

• Ingredients = RM5000

Total amount to be expended to start our

business

RM80,000 - RM53,000 = RM27,000

Expenses of starting up the business

INCOME RM EXPENSES RM

Capital 80,000 Renovation of shop 10,000

Furniture 8,000

Advertising 500

Waiter/Cleaner’s salary 3,200

Junior Chef’s salary 6,000

Rental Fee 4,500

Kitchen Equipment 15,000

Ingredients 5,000

Utility 800

Balance c/d 27,000

80,000 80,000

Sales Estimate

• We estimate to sell 100-150 bowls

noodle per day

INCOME RM EXPENSES RM

Capital 80,000 Renovation of shop 10,000

Income from restaurant (3years) 1,000,000 Furniture 8,000

Advertising(3years) 1,000

Food ingredients (3years) 100,000

Waiter/Cleaner’s salary (3years) 120,000

Junior Chef’s salary (3years) 210,000

Rental Fee (3years) 162,000

Utility (3years) 30,000

Balance c/d 439,000

1,080,000 1,080,000

Forecasted sales and profit of 3 years

In three years time we estimate our profit will be around

RM439,000

We will split our profit equally

RM800,000 x ¼ = RM 200,000

Future Plan

• Add workers if got enough money.

• Open franchise at different states in west Malaysia.

THANK YOU!